Le Cordon Bleu

Pithiviers

Puff Pastry Filled with Almond Cream

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Preparation info

  • 6-8

    servings
    • Difficulty

      Easy

Appears in
Pâtisserie & Baking Foundations
Pâtisserie & Baking Foundations

By Le Cordon Bleu

Published 2012

  • About

This cake, made with puff pastry and filled with almond cream (crème d’amandes), was named after the French town of Pithiviers, which is located just southwest of Paris. Similar preparations existed in various forms until chef Antoine Carême formalized the recipe for pithiviers around 1805.

Ingredients

U.S. Metric Puff Pastry (Pâte Feuilletée)
8 oz

Method

Make a Détrempe for Puff Pastry (Pâte Feuilletée)

  1. Sift (tamiser) the flour onto a clean work surface and make a well in the center using a plastic scraper (corne). Add the salt and water to the well. Stir with your fingertips until the salt is dissolved.
  2. Add the butter, cut into pieces and begin to incorporate